Grilled Steak And Vegetables Over Arugula

• 1 cup of balsamic vinegar
• 1 # - boneless flank or top round steak
• 3 - medium zucchini
• 3- medium yellow summer squash
• 2 - medium portebello mushrooms
• 1 - red bell pepper
• 1 - yellow bell pepper
• 1 T - dried rosemary
• 1/2 tsp - dried thyme
• 1 T dried basil
• 2 - roma tomatoes - diced
• 2 bunches arugula
• 1/2 cup - freshly shredded parmegiano reggiano
• 1/2 cup - freshly chopped basil
• salt and pepper to taste
• Additional balsamic viniagrette for serving / or aged balsamic vinegar

1. First: Marinate the boneless flank or top round steak with 2/3 cup balsamic viniagrette for a minimum of one hour. Cut vegetables on the diagonal and place on a large platter. Drizzle remaining balsamic viniagrette over vegetables then sprinkle with rosemary, basil and thyme. Remove the stems from arugual, rinse and dry. Divide onto serving plates.
2. Prepare grill.
3. Sprinkle salt and white pepper over beef. Grill beefsteak to preference or: grill till brown on the first side - turn over and grill till brown on the second side. Grill vegetables. Peel skin from the roasted red and yellow peppers and slice.
4. Slice the beef on the diagonal in strips.
5. Serve:
6. Place a serving of sliced beef on top of the arugula, add roasted vegetables. Top with diced tomatoes, fresh chopped basil and freshly shredded parmegano reggiano.
7. You can serve with additional balsamic viniagrette or a very special aged balsamic vinegar.

balsamic vinegar, boneless flank, zucchini, portebello mushrooms, bell pepper, bell pepper, t, thyme, t, tomatoes, arugula, parmegiano, basil, salt, vinegar

Taken from www.epicurious.com/recipes/member/views/grilled-steak-and-vegetables-over-arugula-1208667 (may not work)